Mexican Pasta Bake
This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! —Joy Smith, Bigfork, Minnesota
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- 1 can (15 ounces) tomato sauce
- 1/4 cup chopped green pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 8 ounces uncooked spiral pasta, cooked and drained
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
Reviews
I make this with gluten-free elbow noodles and meatless grounds to make it gluten and meat free. Tastes wonderful and I usually have the other ingredients in the pantry on any given day. It's a great weeknight meal or even to take to a pot luck or large gathering.
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More of everything. Rotel with peppers. Jack cheese. Yum. Could add beans, corn, black olives, tortillas, green onions.
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Easy and tasty, I did add more cheese and sour cream and only had 1/2 box of spiral pasta and that worked great. I also added 1T of chili powder in addition to the taco seasoning. My family enjoyed it, that's what matters!
Made this for dinner , very good I really loved it.
Thought is was slightly bland. Will make again but add a bit more seasoning to it it was quick and easy to make.
Very good weeknight meal. I added corn to it. The taste was just a little on the strong side.
YUMMY! I doubled the cheese and sour cream when I made this and it was SO creamy and delicious! Great recipe! This is going to be a go-to recipe for me!
I made this for my 3 adult men and they loved this it was a hit and easy to make.